Greek lamb with orzo

Name: Greek lamb with orzo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. oil; 400 g lamb steaks, trimmed and roughly chopped; 1 tbsp. ground cumin; 1 tbsp. dried oregano; 1 large garlic clove, crushed; 2 x 400g tins chopped tomatoes; 300 mL hot vegetable stock; 1 tbsp. caster sugar; 150 g orzo pasta; 400 g tin chickpeas, drained; finely grated zest of 1 lemon; 100 g spinach; 75 g feta, crumbled

Using lamb means this dish cooks quickly, but you could use chicken or pork fillet, if you prefer.

By The GH Kitchen TeamUpdated: 26 March 2024

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This beautiful and hearty lamb dish only requires 15 minutes of prep and can be on the table in 40 minutes, making it the perfect midweek meal.

We've added chickpeas and spinach for extra added protein. Serve with toasted pitta bread and tzatziki.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

572

Ingredients

1 Tbsp. oil
400 g lamb steaks, trimmed and roughly chopped
1 Tbsp. ground cumin
1 Tbsp. dried oregano
1 large garlic clove, crushed
2 x 400g tins chopped tomatoes
300 ml hot vegetable stock
1 Tbsp. caster sugar
150 g orzo pasta
400 g tin chickpeas, drained
finely grated zest of 1 lemon
100 g spinach
75 g feta, crumbled

Directions

1. Step 1
  Heat oil in large pan over a high heat and fry lamb with cumin and oregano until golden brown, about 5min. Add garlic and cook for a further 1min.
2. Step 2
  Add tomatoes, vegetable stock and sugar to the pan and bring up to the boil. Stir through the orzo and bubble for 10min.
3. Step 3
  Stir through the chickpeas, lemon zest and spinach until spinach is just wilted. Season to taste, crumble feta over dish and serve with toasted pitta, if you like.

Per Serving:

Calories: 572
Fibre: 8 g
Total carbs: 47 g
Sugars: 11 g
Total fat: 26 g
Saturated fat: 11 g
Protein: 34 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time